I remember reading The Barefoot Contessa Cookbook in high school, and Ina telling me to ask my butcher to cut meat in a certain way. At that point in my cooking life, all I knew how to do was saute chicken breasts, and crumble sausage for dishes that closely resembled this. And I wondered who these people are with butchers who will cut things exactly as asked.
I am those people!
I have a little grocery store where I will go and chat it up with the butcher. Which is also how Slow Cooker Burgundy Beef Tips (I know, I know, it doesn’t look great, but it tastes great) turned into some other kind of meat that the butcher told me would do in its place. Thanks butcher. I’m so glad you’re in my life. This dump and forget it dinner, too.
To make beef tips for 6, you will need:
- 2 lbs. beef sirloin tips, cut in 1 inch pieces (or whatever your butcher hands you when he says this will do because they don’t have beef tips)
- 8 oz. sliced cremini mushrooms
- 8 oz. sliced shiitake mushrooms
- 1/2 C dry red wine
- 1 envelope onion soup mix
Throw everything in the slow cooker and mix well. Cover and cook on high for 4 hours, or until beef is tender, stirring occasionally to prevent sticking. Serve over egg noodles or rice.